Wheat gluten is extracted from flour by washing out the starch. Wheat gluten is a plant protein composed of two components gliadin and glutenin.
Protein content is at least 77%. Gluten is insoluble in whater has ability to apsorb water and viscoelastic properties.
| Specifications | |
| Appearance | Creamy light yellow powder |
| Odour | Neutral |
| Moisture | 10% max |
| Protein (Nx5.7)) | 75% min (DS) |
| Ash | 1.5 % max |
| Fat | 2.5% max |
| Waterbinding capacity | 150% min |
Food industry
Packaging has the manufacturer’s logo and a label inserted into the seam with standard consumer information.
Shelf life: 12 months as of the manufacturing date.
Storage: in a ventilated room in the original packing at a temperature below 25°С and relative air humidity below 75%.
